Gingerbread articles

Gingerbreads - these are the ancient Russian articles of spicy- sweet taste, soft consistency. From pastry they are differed in terms of the high content of sugar and water less - fat or by its absence, by the presence of spices.

In gingerbread dough besides flour and sugar add also invert syrup, honey, mélange, chemical leavens, spices (cinnamon, carnation, the nutmeg, cardamon, star anise, anise, caraway, ginger, coriander and others), aromatic essences, peppermint oil. Depending on the method of the preparation of test honey-cake articles divide into the raw and the boiled.

They mix without welding of flour, for the raw gingerbreads of dough by the mixing of the components of formula in the specific sequence on the cold sugar or sugar- treacle syrup. They prepare from the flour of the highest type: Lemon, Vanilla, Children's, Tula; from the flour of the 1st type: Moscow, Sport, Mint figures and other; from the flour of the 2nd type: Dneprovsk, Southern.

For the boiled gingerbreads of dough they prepare into three stages: welding flour by hot (higher than 65°C) sugar- treacle or honey syrup, cooling welding, the batch of welding with the remaining forms of raw material. Gingerbreads of the boiled test have darker color, longer they do not get stale, it is more fragrant. Assortment: from the flour of the highest type - Amateurish, Nevskiys; from the flour of the 1st type - Northern, Sugar, Honey; from the flour of the 2nd type - Youth, Karelian.

Gingerbreads are let out in the form rectangular layers, they contain less than the sugar, they can be weight and piece.

Gingerbreads articles depending on form, size and presence of filling divide into the cakes of various forms without the filling; the cakes of various forms with the filling; cakes of the type of gingerbreads (with the filling and without it). On the external finishing the cakes let out those glazed by sugar syrup, sugar syrup with the additives, chocolate or fatty glaze, cushioning layer by sugar, and T. d.

The quality of gingerbreads is evaluated according to form (convex, oval, round or oblong); to surface condition (not burning, without the cracks, swelling); to color (boiled - brown, raw - from the white to the cream); to view of fracture (even- porous, without temper and tracks of nepromesa); to taste and to smell (pleasant, with the marked aroma of the spices in the absence of stranger). The standards of humidity, content of sugar and fat for each designation of cakes in accordance with their formula and other indices are provided by standard.

The inadmissible defects of gingerbreads are crack, swelling, cavity, deformation, staling under the hot tear, sticky surface and not covered the fried eggs of place in the glazed gingerbreads, the presence of temper, nepromesa and voids, unusual smells and aftertastes, including the aftertaste of [prigorelosti] in the fillings.

Gingerbreads are packed into the boxes, packets; weight - into the boxes with the mass not are more than 20 kg.

Store gingerbreads articles at a temperature of 18°C and relative humidity of air not more than 75%. Period of storage depending on the type of articles - from 10 to 30 days.

Wafer articles

Wafers - dry, crunch, lungs, fine-pored articles, prepared from the liquid churning dough in the form of sheets or different thin-walled figures (shells, containers, small tubes, nuts and other), with the filling or without the filling.

On the form of wafer they are rectangular, round, figured and in the form rods.

Wafers can be partially or completely glazed by chocolate glaze or have another external finishing.

As raw material for preparing the wafers serve flour of the highest type, egg yolks, salt and soda. Into some types are introduced also the sugar, dry milk and another raw material.

As the fillings are used the fruit, fruit-jelly, nuts (praline) candy masses, and also the fatty masses, which are prepared from the powdered sugar, the hydrogenated fat, the clipping of these wafers (of about 10%) and different gustatory additives.

Wafers with the fillings: with the fruit - School, Fruit, Taiga and other, fondant - Fruit- fondant; nuts - Cockleshells, Nuts, Almonds; fatty - Lemon, Orange, Berry, Snowflake, Creamy and other.

Wafers without the filling (Dynamo) manufacture, introducing into the formula fat, sugar and other additive. Depending on gustatory additives three varieties of these wafers are distinguished: vanilla, coffee and chocolate. Wafer sheets are used in the industry (packing of ice cream, the preparation of cakes).

The quality of wafers is determined on the form (correct, with the flat edges, without the inflows); to taste and to smell (pleasant); to color (from the light yellow to the yellow, uniform); to view of fracture (wafer sheets with the developed porosity, with the evenly distributed filling); to the state of filling (uniform, without the grains and the nubbles; fatty and praline - tender, oily, easily melting). By standard are provided also sizes, content of fat, sugar, humidity and other

Do not allow to the realization of wafer with the rancid, musty aftertastes and the smells; contaminated, moist by feel the touch, with the mould on the surface, with the speaking in favor of edge filling and the inflows, the glazed wafers with the bubbles, the spots and the cracks, with the heterogeneous in the painting and the consistency by fillings, and also wafer in the oiled bundles and the boxes.

Pack wafers into the bundles or packets with the mass of net until 250g, boxes - to 1,5 kg with the subsequent piling into the boxes. The not packing wafers are plotted in the boxes by numbers, with the interstratifications of numbers by paper; with the mass of net not more than 16 kg. Wafers are stored at a temperature not higher than 18°C and relative humidity of air 65-70%. Guarantee period of storage of the wafers: without the filling - 3 mo., with the filling - from 15 days to 2 mo. (depending on their form).

Pastry and cakes

Pastry and cakes - high-calorie meal confectionery articles, which contain besides flour a large quantity of fat, sugar, protein. They are characterized by good gustatory properties, beautiful exterior view. Cakes are characterized by the larger sizes (dated 250 and more) and complex artistic finishing, variety of adornments. Pastry - piece articles of diverse form and small size. The average mass of pastry - 50-100 g finishing is simpler.

Depending on formula and special features of preparation baking semi finished products are subdivided into the following forms: sponge cake, sandy, puff-pastry, boiled, sugar, is protein - churning (air), crumbing, is almond -nuts.

Sponge cake semi finished product is characterized by very magnificent structure, soft consistency, yellow. It is obtained via the churning of eggs with the sugar and the subsequent mixing of the biased mass with the flour. Finished sponge cake dough they bake in the forms or on the pans in the form of layers or small flat cakes. From this semi finished product are manufactured pastry many forms, which are distinguished by the type of decoration semi finished products, by form and figure, and also cakes (Sponge cake- cream, the truffle, Coffee, Gift, Figured, Othello, Fruit and other).

Sandy semi finished product has dense structure, arenaceous consistency. A large quantity of fat, sugar, eggs is introduced into the formula. Dough bake in the small molds (of type of corbicula), in the form the layers, which after baking cut the into pieces specific sizes, and in the form figured articles (rings, half moon and other). From the sandy semi finished product are prepared pastry (corbicula, ring), cakes (Sandy- cream, Sandy- fruit and other).

Puff-pastry semi finished product consists of a very large quantity of thin layers, easily separated from each other. Stratification is reached because of repeated storing and flaring of the test, prepared from flour, the mélange, water and salt, inside which they will cover the layer of oil. From the puff-pastry semi finished product manufacture small tubes (by winding the tape of test to the hollow metallic templates), pastry (Chiffon, apple), cakes (Puff-pastry with the cream and other).

Boiled semi finished product is manufactured from a large quantity of eggs, flour, oil and salt. The properties of test and condition for preparation are such that in the process of baking inside the semi finished product is formed the cavity, which during the finishing is filled up with cream or another filling. From the boiled semi finished products they prepare pastry (boiled, rings boiled and other).

Sugar semi finished product is characterized by very large hardness and brittleness. Dough prepare from the flour, mélange, milk, sugar (of about 50% of mass of finished semi finished product) they bake in the form thin layers, to which in the hot form is shaped in the form of small tubes, and subsequently they fill with cream.

White hot - churning, or air, semi finished product is the porous brittle mass, obtained by the baking of the egg whites biased with the sugar. Is manufactured in the form patty of the different value, which subsequently are used for the preparation of pastry (Lotus, Air, or Kiss, Georgin and other), and also for finishing the cakes (Figured, Autumn and other).

Crumbing semi finished product has dark colored. The crumbs, obtained by the rubbing of the trimmings of the already baked semi finished products, are one of major portions of the formula. Pastry “Potato” is manufactured without the baking by mixing crumbs, cream, powdered sugar, rum essence and molding of the obtained mass in the form of potato with the subsequent cushioning layer of surface by cocoa- powder.

The almond - nuts semi finished product obtain as a result the baking of the dough, prepared from the egg whites biased with the sugar, the ground almonds (or others it is nut), flour and replanted in the form of flat cakes (pastry Almond, Nut, cake Almond- fruit and other).

As the decoration semi finished products are used different forms of creams, pomade, nuts, wafers, jam, jelly-candy mass, candied fruits, and for the impregnation of sponge cake cakes and pastry - aromatized syrup. The basic varieties of creams they are protein - crumbing and oil (creamy).

White hot - churning cream is characterized by porous structure, absence of oil, higher in comparison with the oil content of sugar. It is obtained on basis of the egg whites biased with the sugar. Basic of the components of the formula of oil cream - butter (40-50%). Cream is the tender oily mass, saturated by the air bubbles, imperceptible for the eye.

Requirements for the quality. Pastry and cakes must have correct form, without the fractures and the dents, sides are completely covered with decoration semi finished products. Taste and smell clean, characteristic of this article, without the outside aftertastes and the smells. Dough well baked through, without the tracks of nepromesa, interlayer uniform. In accordance with the formulas in cakes and pastry are normalized the content of sugar, fat, moisture, and also microbiological indices.

Pastry and cakes, which have the aftertaste of low-grade raw material or other outside smells and aftertastes, deformed are not allowed to the realization; the greased or spread figure of finishing, with the temper, by nepromes, by foreign inclusions and contaminated.

Cakes are packed into the artistically designed cardboard boxes, covered by parchment or imitation parchment, and they tie up by tape, braid. Pastries are plotted in one row to the wooden chutes, covered by wrapping paper. The collections of pastry (not less than five forms) pack up into the cardboard boxes.

Cakes pastry store in the cooling chambers at a temperature O -5°C. Guarantee period of storage: sponge cake with the cream - 36 hours; with the boiled cream - 3 hours; with the fruit filling - 5 days; without the finishing - 10 days; wafer - 1 mo.